Comments on: Corned Beef and Cabbage http://cooklikeyourgrandmother.com/2008/03/corned-beef-and-cabbage/ A Guide to Cooking with Real Food the Way Your Grandma Used to Sun, 01 Aug 2010 02:13:00 -0400 hourly 1 By: Potato Salad With Bacon and Egg | How To Cook Like Your Grandmother http://cooklikeyourgrandmother.com/2008/03/corned-beef-and-cabbage/comment-page-1/#comment-26360 Potato Salad With Bacon and Egg | How To Cook Like Your Grandmother Mon, 21 Dec 2009 20:17:31 +0000 http://cooklikeyourgrandmother.com/2008/03/corned-beef-and-cabbage/#comment-26360 [...] the potatoes in the sink, the same way as in the Corned Beef and Cabbage recipe. Then chop them into bite-sized [...] [...] the potatoes in the sink, the same way as in the Corned Beef and Cabbage recipe. Then chop them into bite-sized [...]

]]> By: przepisy kulinarne http://cooklikeyourgrandmother.com/2008/03/corned-beef-and-cabbage/comment-page-1/#comment-21474 przepisy kulinarne Sat, 02 Aug 2008 15:38:00 +0000 http://cooklikeyourgrandmother.com/2008/03/corned-beef-and-cabbage/#comment-21474 Cool fun. Like me. Thanks.<br/>I like to cook very at home. Greetings from Poland. Cool fun. Like me. Thanks.
I like to cook very at home. Greetings from Poland.

]]> By: Drew http://cooklikeyourgrandmother.com/2008/03/corned-beef-and-cabbage/comment-page-1/#comment-20751 Drew Thu, 10 Apr 2008 20:22:00 +0000 http://cooklikeyourgrandmother.com/2008/03/corned-beef-and-cabbage/#comment-20751 This year I just included the seasoning packet that came with the corned beef, so I really have no idea what was in it.<br/><br/>Next year I'll be brining my brisket from scratch. (For some reason I'm hearing that in the voice of Granny from <i>The Beverly Hillbillies</i>: "Well brine my brisket!" What is that all about?) So I'll definitely be looking around for what other people season it with.<br/><br/>As for the mustard, I like Guldens. But I'd rather go with horseradish. This year I just included the seasoning packet that came with the corned beef, so I really have no idea what was in it.

Next year I’ll be brining my brisket from scratch. (For some reason I’m hearing that in the voice of Granny from The Beverly Hillbillies: “Well brine my brisket!” What is that all about?) So I’ll definitely be looking around for what other people season it with.

As for the mustard, I like Guldens. But I’d rather go with horseradish.

]]> By: Pat http://cooklikeyourgrandmother.com/2008/03/corned-beef-and-cabbage/comment-page-1/#comment-20748 Pat Thu, 10 Apr 2008 20:08:00 +0000 http://cooklikeyourgrandmother.com/2008/03/corned-beef-and-cabbage/#comment-20748 I always put a can of light beer in the water and "all spice" seaoning and some cloves. It makes the meat and broth so flavorful.<br/><br/>Always serve with Colemans mustard too!<br/><br/>So delicious!<br/><br/>Pat I always put a can of light beer in the water and “all spice” seaoning and some cloves. It makes the meat and broth so flavorful.

Always serve with Colemans mustard too!

So delicious!

Pat

]]> By: stickyfingers http://cooklikeyourgrandmother.com/2008/03/corned-beef-and-cabbage/comment-page-1/#comment-20727 stickyfingers Sat, 22 Mar 2008 00:07:00 +0000 http://cooklikeyourgrandmother.com/2008/03/corned-beef-and-cabbage/#comment-20727 Before I cook the meat, I place into the pot a bed of leeks, some small onions, carrots halved lengthwise, peppercorns, fresh sage, thyme and bay leaves and a good slosh of Jerez Sherry vinegar from Spain with a handful of Demerera Sugar which is brown and sticky with molasses. Then I add water.<br/><br/>If I'm in a hurry I cook it in the pressure cooker. If I'm not it can slow cook in the oven. The fluid around the meat tastes heavenly and before blanching individual cabbage leaves,I take some out to make a sauce. I reduce it then add cream, a little more sugar and some freshly grated horseradish.<br/><br/>The rest of the solution is cooked down and used as a beef master stock for other sauces. Before I cook the meat, I place into the pot a bed of leeks, some small onions, carrots halved lengthwise, peppercorns, fresh sage, thyme and bay leaves and a good slosh of Jerez Sherry vinegar from Spain with a handful of Demerera Sugar which is brown and sticky with molasses. Then I add water.

If I’m in a hurry I cook it in the pressure cooker. If I’m not it can slow cook in the oven. The fluid around the meat tastes heavenly and before blanching individual cabbage leaves,I take some out to make a sauce. I reduce it then add cream, a little more sugar and some freshly grated horseradish.

The rest of the solution is cooked down and used as a beef master stock for other sauces.

]]> By: JennDZ - The Leftover Queen http://cooklikeyourgrandmother.com/2008/03/corned-beef-and-cabbage/comment-page-1/#comment-20721 JennDZ - The Leftover Queen Tue, 18 Mar 2008 20:01:00 +0000 http://cooklikeyourgrandmother.com/2008/03/corned-beef-and-cabbage/#comment-20721 I really just adore the concept of this blog! It is amazing. I learned almost everything about cooking from my grandparents and I think this is <br/>an art!<br/><br/>Welcome to The Foodie Blogroll! I really just adore the concept of this blog! It is amazing. I learned almost everything about cooking from my grandparents and I think this is
an art!

Welcome to The Foodie Blogroll!

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